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A few days ago I had a brain wave. It started off with me getting really annoyed, as I couldn’t find a decent looking dry bouillon recipe that didn’t contain onion or garlic powder. Green leek tips are my go-to onion replacement method in most meals… why couldn’t there be a green leek tip powder?

Why couldn’t there, indeed? I just had to make it myself.

It worked beautifully in the bouillon powder and I am sure it will work just as well in any dry rubs and spice blends in the future. This method would also work for the green parts of chives/spring onions, just beware that it will probably take a lot less time and the temperature might need to be lowered – I have not done it myself, so I can’t give exact numbers.

FODMAP Notes

Green leek tips are low FODMAP in 1/2 cup serves, any more and fructans might be an issue. Make sure you measure your green leek tips before you desiccate them, so you know by how much they have reduced. The leek tips I used reduced by half, so 1/4 cup is the new low FODMAP serving size. You get the picture.

Do not use white leek (the bulb) while on elimination, as these are given a high FODMAP rating. If you are off elimination and have tested them successfully, use your discretion as to whether you try them out here or not.

Try asking your supermarket/local green grocers if they have any leeks that have not had their tips trimmed, or if they could perhaps occasionally order them in for you. You’d be surprised what they’d agree to, though a local grocery store is more likely to agree to strange requests.

If you decide to grow your own leeks, you can:

Grow from seeds, or the 2 inch base of the bulb planted in fertile soil.

Grow in full sunlight (not planted down in little valleys as leeks typically are), so the extra sun stimulates more chlorophyll production. This means that more of the leek will be green leaf and less white bulb.

Pick leaves off as required, leaving the plant to grow for the season.

Green Leek Powder

Serving size depends on the difference between the initial amount and final amount (see notes).

1 bunch green leek tips, weight measured.

Preheat your oven to 90 C/200 F.

Slice your leek where the green becomes white. The more sensitive you are to fructans, the less white you should allow to bleed into the greens you keep. Give the white bits to a neighbour, or anyone else who can use them.

Separate the leaves and wash them thoroughly. Pat dry.

Arrange them in a single layer on lined baking trays, then put into the oven. Shut the oven door – we are not truly dehydrating them here but also roasting them a little. The intensifies and adds to the flavour, both good things.

Set the timer for two hours, then check them every 15 minutes thereafter. They are ready when they are crispy and snap easily when bent.

Let them cool to room temp, then smoosh (for lack of a better term) them into your food processor and blitz until a fine powder forms. I needed to use my coffee grinder to get the fine powder you see above, as my small food processor is on its last legs.

Use as required as a substitute for onion powder, like in a low FODMAP bouillon powder or instant noodle cup. Enjoy!

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Yesterday I went into Pike Place Market to (and don’t laugh at me here) take Bailey to see the city we’ve moved to. I know he’s a dog and all but I figured that we had dragged him literally half-way around the world and he hadn’t seen Seattle yet. It’s been 2 years. Plus it was a gorgeous day and who needs more of an excuse than that to go into Seattle to the markets and Fisherman’s Wharf?

As you can see, we visited the markets and a few shops besides; Bails and Nellie were not only allowed in basically all of the stores that didn’t serve food but they also were given a treat in each one. Spoilt things. Seattle really is very dog friendly. Except for Sound Transit (a bus company) – for some reason dogs have to be crated to go on their buses, whereas King County Metro (the other bus company) has no rules other than you have to pay for a dog that won’t fit on your lap and one big dog per bus… just so you know.

Anyway, back to the Asafoetida, also known as Hing. It is an interesting spice, to say the least.

We visited the World Spice Merchants store, which is just behind Pike Place Market – again, the dogs were allowed in and were given treats – and while browsing, the words “onion and garlic flavours hiding within” popped out at me. This was exciting! While I can eat cooked onion and garlic with no issues, I am always looking for replacements to either put with my recipes here or just in case my FM changes and onions and garlic end up on my no-go list.

*Note* After further research on asafoetida, the powder is usually cut with a tiny amount of rice or wheat flour to prevent clumping. I emailed World Spice Market and their current batch (as of May 2013) contains wheat. If you’ve just got FM, this might be ok for you as you only use a pinch in any recipe; if you have Coeliacs, make sure you find a powder with rice flour only.

Asafoetida is made from the sap excreted from the stem and roots of the giant fennel plant, Ferula Assafoetida, which is dried and then ground into a powder. It cannot be eaten raw, as it can cause severe gastrointestinal upset.

However the dried, powdered form in which it can be purchased in America has been shown to alleviate:

It is very popular as a spice in Indian cuisine as well as soups and stews, due to the onion/garlic/leek taste (as well as a truffle flavour) that it can bring to a dish. It apparently pairs well with cauliflower and legumes.

There can be side effects to Asafoetida, though. Apparently, it is quite efficacious with regards to flavour, so not much is required – it has the nickname “Devil’s Dung” due to its pungent odour when uncooked. I don’t think it smells as bad as that – at least the version that I bought doesn’t; it’s a bit like a strong onion powder smell.

Due to its potential contraceptive effects, it is recommended that women who are aiming to become pregnant, are pregnant or breast-feeding do not consume this spice as it could cause a miscarriage. It should also not be consumed by young children.

On that scary note, I’m going to experiment with it as a flavour enhancer in a few dishes, without intending to use it medicinally.

Does anybody else out there have any experience cooking with Asafoetida? I’d love to get some recommendations.